Fermentaci

Fermentaci is the metabolic process by which microorganisms such as yeasts, bacteria, and fungi convert organic substrates—most commonly sugars—into other compounds such as alcohol, organic acids, gases, or complex polymers, often under anaerobic or microaerophilic conditions. It is used to preserve foods, develop flavors, and improve textures, with a long history across many cultures.

There are several main types. Alcoholic fermentation uses yeasts, notably Saccharomyces cerevisiae, to convert sugars into ethanol and carbon dioxide. Lactic acid fermentation employs lactic acid bacteria, such as Lactobacillus and Leuconostoc, to produce lactic acid, preserving and acidifying vegetables and dairy products. Other forms include acetic fermentation, which oxidizes ethanol to acetic acid, and propionic fermentation, which yields propionic acid and carbon dioxide.

In food production, fermentaci relies on controlled microbial activity to alter substrates, enhancing aroma, flavor, texture, and shelf life. Classic examples include bread, beer, wine, yogurt, cheese, sauerkraut, kimchi, miso, and soy sauce. Fermentation is also widely used in modern industry to produce enzymes, organic acids, amino acids, antibiotics, and biofuels.

Safety and quality require clean starting materials, appropriate starter cultures, correct temperatures and pH, and good hygiene. Fermentaci can increase digestibility and introduce beneficial microbes in some products, though probiotic content and health effects vary by product and should not be generalized.